Ndlovu B, Schoeman H, Franz C M A P, du Toit M
Institute for Wine Biotechnology, Stellenbosch University, Stellenbosch, South Africa.
J Appl Microbiol. 2015 Apr;118(4):1007-22. doi: 10.1111/jam.12752. Epub 2015 Feb 3.
To screen and identify wine-isolated LAB strains for bacteriocin production, and to identify and characterize bacteriocins.
One hundred and fifty-five LAB strains isolated from South African red wines undergoing spontaneous malolactic fermentation were screened for bacteriocin production. Eight isolates were identified to be bacteriocin producers and were identified as Enterococcus faecium. All eight isolates had the same phenotypic and genotypic profiles. The peptides were preliminarily identified as enterocin P using mass spectrometry and further confirmed by PCR-amplifying enterocin P gene. The enterocin activity was inhibited by α-Chymotrypsin, papain and proteinase K treatments. It was heat stable at 37, 60, 80 and 100°C and showed activity over a broad pH range of 2-10. The production of the enterocin followed that of primary metabolite kinetics and, it showed bactericidal effect to some wine spoilage LAB strains.
Our study identified the presence of the enterocin-producing Enterococcus in wine. The enterocin was heat stable; with broad pH range and bactericidal effects to sensitive strains.
This is one of very few studies that isolated Enterococcus species from wine. It is, however, the first to report presence of bacteriocin-producing Enterococcus in wine fermentation.
筛选并鉴定葡萄酒中分离出的产细菌素的乳酸菌菌株，并对细菌素进行鉴定和表征。
对从南非正在进行自发苹果酸 - 乳酸发酵的红葡萄酒中分离出的155株乳酸菌菌株进行细菌素产生的筛选。鉴定出8株为细菌素产生菌，均为粪肠球菌。所有8株菌具有相同的表型和基因型特征。通过质谱初步鉴定这些肽为肠球菌素P，并通过PCR扩增肠球菌素P基因进一步证实。肠球菌素活性经α - 胰凝乳蛋白酶、木瓜蛋白酶和蛋白酶K处理后受到抑制。它在37、60、80和100°C下热稳定，在2 - 10的广泛pH范围内显示活性。肠球菌素的产生遵循初级代谢产物动力学，并且对一些葡萄酒腐败乳酸菌菌株具有杀菌作用。
我们的研究鉴定出葡萄酒中存在产肠球菌素的肠球菌。该肠球菌素热稳定，具有广泛的pH范围且对敏感菌株有杀菌作用。
这是极少数从葡萄酒中分离出肠球菌属的研究之一。然而，这是首次报道在葡萄酒发酵中存在产细菌素的肠球菌。
